India is among the world’s leading producers and exporters of wheat, known for its high quality, nutritional value, and versatility. Indian wheat is cultivated in fertile northern plains and processed under strict hygiene standards to preserve its natural taste and grain integrity. With a wide range of varieties suitable for bread, pasta, chapati, biscuits, and industrial uses, Indian wheat is in strong demand across global markets.

Indian Wheat

• Botanical Name: Triticum aestivum (common bread wheat)

• Varieties Available: Lokwan, Sharbati, Durum Wheat, Malwa Wheat, and other regional varieties

• Grades: Milling Wheat, Durum Wheat, Feed Wheat

• Grain Characteristics:

  • Moisture Content: ≤ 12%

  • Protein Content: 10–14%

  • Test Weight: 76–80 kg/hl

  • Gluten Content: 26–32% (milling varieties)

  • Foreign Matter: ≤ 1%

  • Broken & Damaged Kernels: ≤ 2%

  • Color: Amber to golden brown

  • Texture: Hard or soft kernels, clean, free from infestation and mould

• Shelf Life: 12 months in dry, ventilated storage

Applications:

• Food industry: Flour for bread, biscuits, pasta, noodles, chapati, cakes

• Durum wheat: Semolina for pasta and couscous

• Feed industry: Animal feed production

• Industrial use: Brewing, starch, and bio-based products